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Recipe

Skillet Shepherd's Pie

Scott Phillips

Servings: 4

This kind of dish is perfect for a still-cold spring night. It’s hearty and filling, but the peas and mint hint at the warm weather to come.

Ingredients

  • Kosher salt
  • 2 large russet potatoes (about 1-1/2 lb. total), peeled and cut into 1-inch pieces
  • 1/2 cup mascarpone
  • 2 Tbs. unsalted butter
  • Freshly ground black pepper
  • 1 Tbs. olive oil
  • 1/2 cup finely chopped sweet onion
  • 1 Tbs. finely chopped garlic
  • 1 lb. ground lamb
  • 1 Tbs. finely chopped fresh rosemary
  • 2 Tbs. all-purpose flour
  • 1 cup lower-salt beef broth
  • 1-1/2 cups thawed frozen peas
  • 1 Tbs. finely chopped fresh mint
  • 3 oz. grated sharp Cheddar (about 1 cup)
  • Hot sauce, such as Cholula, for serving (optional)

Nutritional Information

      Calories (kcal) : 830
      Fat Calories (kcal): 520
      Fat (g): 58
      Saturated Fat (g): 29
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 20
      Cholesterol (mg): 185
      Sodium (mg): 1060
      Carbohydrates (g): 44
      Fiber (g): 6
      Sugar (g): 3
      Protein (g): 36

Preparation

  • Position a rack in the center of the oven and heat to 400°F.
  • Bring a 4-quart saucepan of well-salted water to a boil. Add the potatoes and cook until tender, 12 to 15 minutes. Reserve a little of the cooking water, drain the potatoes, and return to the pot. Add the mascarpone, butter, 1/2 tsp. salt, and 1/2 tsp. pepper, and mash until smooth. If necessary, add a little of the reserved water to make the potatoes spreadable but not too loose.
  • Meanwhile, in a 10-inch ovenproof skillet, preferably cast iron, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until tender and browned, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the lamb, rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper, and cook, stirring occasionally and breaking up the meat, until browned, 6 to 8 minutes. Spoon off most of the fat. Sprinkle the flour over the lamb, and stir until combined. Add the broth and cook, stirring and scraping up the bits on the bottom of the pan, until thickened, 2 to 3 minutes. Remove from the heat.
  • In a small bowl, combine the peas and mint. Layer the peas on top of the lamb. Dollop all over with the mashed potatoes, and use damp, flattened hands to spread them to the edge of the skillet.
  • Bake for 5 minutes, then top with the cheese. Turn the broiler on medium and broil until the cheese melts and is golden brown, 4 to 6 minutes. Allow to cool slightly before serving with some hot sauce, if you like.

Reviews

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Reviews

  • User avater
    hanseata | 04/08/2017

    A very flavorful combination, especially with the ground lamb (no bacon needed!). We loved it, and I will definitely make it again.

  • Lisa95 | 03/19/2017

    Made this tonight and love it. The steps of the recipe are easy to follow. It took me 3 stores to find ground lamb, but well worth it. I'll be making this again.

  • carmenn | 03/13/2017

    Excellent dish. Flavors of rosemary and mint add a special touch.

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